Heat 1 tsp of olive oil in a pan and fry the pancetta until crisp and golden, but don’t let it colour too much. Add the shallot and cook for a few minutes, then add the wine or chicken stock, peas and crème fraîche and simmer for a minute. Tip in the drained gnocchi and parmesan and stir everything together. Serve with an extra bit of parmesan if you like.
Ingredients
- gnocchi 1 pack, about 400g
- olive oil
- pancetta cubes 75g
- shallot 1, chopped
- white wine or chicken stock 4 tbsp
- frozen peas 100g, defrosted
- half-fat crème fraîche 3 tbsp
- parmesan 25g, finely grated
Method
-
Step 1
Cook the gnocchi following the pack instructions.
-
Step 2
Heat 1 tsp of olive oil in a pan and fry the pancetta until crisp and golden, but don’t let it colour too much. Add the shallot and cook for a few minutes, then add the wine or chicken stock, peas and crème fraîche and simmer for a minute. Tip in the drained gnocchi and parmesan and stir everything together. Serve with an extra bit of parmesan if you like.
Nutritional Information
- Kcals 548
- Fat 20.7g
- Carbs 62g
- Fibre 6.6g
- Protein 20.5g
- Salt 2.9g
